Preheat the oven to 350°F (175°C).
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and sliced mushrooms to the skillet. Cook for an additional 5 minutes until mushrooms are tender.
Sprinkle the flour over the vegetables in the skillet and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring no lumps form. Continue cooking and stirring until the sauce thickens, about 3-5 minutes.
Stir in the nutritional yeast, salt, black pepper, dried thyme, and paprika. Mix well.
Add the frozen peas and drained tuna to the sauce. Stir gently to combine.
Add the cooked noodles to the skillet and mix everything until evenly combined.
Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the crushed potato chips evenly over the top.
Bake in the preheated oven for 20 minutes or until the top is golden and the casserole is heated through.
Remove from the oven and let it cool for 5 minutes before serving.